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Ingredientes
- 4 ounce unsweetened chocolate
- 1 c. lowfat milk
- 2 lrg Large eggs
- 1 c. sugar
- 1 c. heavy or possibly whipping cream
- 1 tsp vanilla (not imitation) extract
- 1 pch salt
Direcciones
- 1. Heat the chocolate in the top of a double boiler over warm, not boiling, water. Gradually whisk in the lowfat milk and heat, stirring constantly, till smooth. Remove from the heat and let cold.
- 2. Whisk the Large eggs in a mixing bowl till light and fluffy, 1 to 2 min. Whisk in the sugar, a little at a time, then continue whisking till completely blended, about 1 minute more. Add in the cream, vanilla, and salt and whisk to blend.
- 3. Pour the chocolate mix into the cream mix and blend. Cover and chill till cool. About 1-3 hrs depending on your refrigerator.
- 4. Transfer the mix to an ice cream freezer and freeze according to the instructions.
- Makes 1 Qt.
- Variations: Add in these after the ice cream stiffens (about 2 min before done) then continue freezing.
- 1. Add in 1 c. roasted whole almonds.
- 2. Add in 1 c. minced Reese's Peanut Butter C. (chilled)
- 3. Add in 1 c. Andes Mints Minced (chilled)
- Add in any variation of the above keeping the final addition to 1 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 399 | |
| Calories from Fat 151 | 38% |
| Total Fat 17.87g | 22% |
| Saturated Fat 10.32g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 107mg | 4% |
| Potassium 362mg | 10% |
| Total Carbs 61.82g | 16% |
| Dietary Fiber 4.7g | 16% |
| Sugars 53.71g | 36% |
| Protein 8.81g | 14% |
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